Name: Classic Cherry Clafoutis
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 lbs Fresh Cherries; 4 Large Eggs; 0.5 cup Granulated Sugar; 0.5 cup All-purpose Flour; 1.5 cups Whole Milk; 0.25 cup Heavy Cream; 1 tsp Vanilla Extract; 1 pinch Salt; 1 tbsp Unsalted Butter; 1 tbsp Powdered Sugar

A beloved French dessert, Cherry Clafoutis is a rustic, oven-baked custard-like cake studded with fresh cherries. Known for its simple preparation, it offers a delightful contrast of tender fruit within a rich, eggy batter, perfect for any occasion. Originating from the Limousin region of France in the 19th century, clafoutis traditionally features unpitted black cherries, which were believed to release more flavor into the batter and prevent the fruit from bleeding too much. The name derives from "clafir," an Occitan verb meaning "to fill." This beloved dessert is a staple in French homes, especially during cherry season.

Instructions

1
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or a shallow ceramic gratin dish generously with unsalted butter.
2
Wash the cherries thoroughly and pat them dry. Arrange the cherries evenly in the bottom of the prepared dish. Traditionally, cherries are left unpitted.
3
In a large bowl, whisk together the eggs and granulated sugar until light and frothy.
4
Gradually add the all-purpose flour to the egg mixture, whisking until smooth and no lumps remain.
5
Slowly whisk in the whole milk, heavy cream (if using), vanilla extract, and a pinch of salt until the batter is smooth and well combined.
6
Carefully pour the batter over the cherries in the prepared dish, ensuring they are evenly covered.
7
Bake for 40-50 minutes, or until the clafoutis is golden brown around the edges, puffed up, and a knife inserted into the center comes out clean (it will still be slightly jiggly).
8
Remove from the oven and let it cool for at least 15-20 minutes before serving. It will deflate slightly as it cools.
9
Dust generously with powdered sugar just before serving. Serve warm or at room temperature.

Chef's Tips

•Store leftover clafoutis covered in the refrigerator for up to 2-3 days. It's best served warm or at room temperature, gently reheated if desired.
•While traditionally made with cherries, you can substitute other fruits like plums, peaches, or berries. Adjust sugar content if fruits are very tart or sweet.
•For a more authentic experience and a subtle almond flavor, leave the cherry pits in. Just be sure to warn your guests! Alternatively, a few drops of almond extract can replicate this flavor if pitting the cherries.
•Fun Fact: The word "clafoutis" is believed to derive from the Occitan word "clafoutir," meaning "to fill" or "to fill with" (referring to the batter filling the dish with fruit).